Pollo Disossato Valadier (Boned Chicken Valadier)


I had been eyeing this dish for awhile and so it was very gratifying to finally do it. This was the first time I deboned a chicken and was quite proud of myself over that. The cooking time was probably overly generous (as is often the case for oven times in this book) because the chicken came out rather dry. The Marsala wine gravy didn’t quite satisfy as a lubricant either which was kind of disappointing, it was too thin and too boozy. It looked spectacular combing out of the oven but it kind of left me underwhelmed.


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